Leek and Potato Cake

By Karen Burkett
January 3, 2013
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Leek and Potato Cake

Author Notes:

In this recipe leeks turn something as simple as hash brown potatoes into an elegant dish that is always a crowd pleaser. You can add cheese or bacon for variety, but this recipe as it is will delight the taste buds and make your friends and family think you are a gourmet chef. Simple, but amazingly delicious. Frozen hash browned potatoes can be substituted for the fresh potatoes, but if using frozen, remove moisture from the potatoes prior to cooking with a kitchen towel or paper towels

Karen Burkett

Serves: 8

  • 1/2 cup Margarine-divided
  • 1 pound Leeks-cleaned and juliened
  • 1/2 cup Heavy Cream
  • 2 pounds potatoes-peeled and finely juliened or coursely grated
  • 1 Salt and Pepper to taste
  1. In medium saucepan, melt 2 tablespoons margarine.
  2. Add leeks and cook 2 minutes, stirring.
  3. Add 2 more tablespoons margarine, cover and cook without browning over medium heat.
  4. Stir in cream and boil down to thicken.
  5. Stir in cream and boil down to thicken.
  6. Heat remaining margarine in nonstick skillet.
  7. Spread 1/2 of the potatoes to cover bottom.
  8. Top with braised leeks, leaving a 1 inch border of potatoes.
  9. Top with remaining potatoes and pat to form a cake.
  10. Cover and cook 5 minutes over medium heat, lifting cover to let steam escape and wiping inside of lid dry.
  11. Cook 5 more minutes and shake skillet to prevent sticking
  12. Tilt skillet and spoon off excess margarine, reserving it
  13. Cover skillet with dried lid again and invert so potatoes rest on the lid.
  14. Return reserved margarine to skillet.
  15. Slide potato cake back into skillet, browned side up.
  16. Cook over med-low heat for 10-12 minutes until potatoes are browned.
  17. Slide onto serving platter, and salt and pepper to taste

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